Peach & Berry Cobbler
Jammy summer fruit under a golden, tender biscuit top.
What you'll need
The fruit
- 5 ripe peaches, sliced (or frozen, thawed)
- 2 cups mixed berries
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
The topping
- 1 cup white whole-wheat flour
- 2 tablespoons rolled oats
- 1½ teaspoons baking powder
- 2 tablespoons honey
- 3 tablespoons olive oil or melted butter
- ½ cup low-fat milk
Let's cook
- 1
Toss the peaches and berries with the honey, cornstarch, and vanilla, then spread them in a baking dish. The cornstarch is what turns those juices into glossy jam.
- 2
Stir the topping ingredients together into a soft, spoonable batter — a few lumps are perfectly fine.
- 3
Dollop the batter over the fruit in rough patches. Don't smooth it out; the craggy top is what browns so beautifully.
- 4
Bake at 375°F for 35–40 minutes, until the topping is golden and the fruit bubbles up around the edges.
- 5
Let it cool 10 minutes so it thickens. Wonderful warm with a small scoop of frozen yogurt.
Why this works
Peach cobbler is the taste of a Southern summer, and ripe fruit barely needs any sweetener to shine. A honey-sweetened biscuit top keeps it feeling like a celebration dessert without weighing anybody down.
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